Tim Spector's Tofu Butter Curry

🥘 Ingredients

• onions 2 items
• garlic cloves 4 items
• ginger 30 g
• vegetable oil to taste
• tomato purée 6 tbsp
• chilli powder ½ tsp
• garam masala 1 tsp
• ground coriander 1 tsp
• water 250 ml
• double cream 60 ml
• chopped tomatoes 400 g
• cauliflower 1 item
• firm tofu 560 g
• olive oil to taste
• butter 40 g
• black pepper to taste
• kefir 4 tbsp
• coriander to serve

1. 1

   Finely slice your onions . Finely chop your garlic cloves and ginger .
2. 2

   Add a good glug of vegetable oil to a sauté pan. Add your onions and cook for 15 minutes over a medium heat until they are fully softened and have just begun to caramelise. Add your garlic, ginger, and tomato purée , then cook for 2 minutes .
3. 3

   Tip in your chilli powder , garam masala , and ground coriander , then add your water , double cream , and optional but recommended a tin of chopped tomatoes . Bring to a gentle simmer and simmer for 5 minutes .
4. 4

   Meanwhile, cut your cauliflower into chunky florets and firm tofu into large chunks.
5. 5

   Heat a frying pan over a medium heat. Add a big splash of olive oil and cook the tofu chunks for 5 minutes until each piece is golden on all sides.
6. 6

   Pour your sauce into a blender and blitz until smooth.
7. 7

   Pour the sauce back into the pan over medium heat. Add the cauliflower florets and 100ml of water. Cover with a lid and cook for 15 minutes until the cauliflower is cooked through. Stir through your tofu, then add your butter . Season to taste with salt and black pepper .
8. 8

   Finish your curry with a drizzle of kefir and a handful of fresh coriander .